Citron Pudding


Cream together half a cup of butter and one cup of sugar; add the well

beaten yolks of five eggs, the juice and grated peel of one lemon, and

whip until very light, then add the whites beaten to a froth alternately

with two full cups of flour, through which must be sifted two even

teaspoonfuls of baking powder. Butter a mold lavishly, line it with

strips of preserved citron, using a quarter of a pound for a pudding of

this size, put in the batter, cover and set in a pan with boiling water

in a good oven. Keep the pan nearly full of boiling water and bake

steadily one and one half hours. Dip the mold in cold water, turn out

upon a hot dish, and eat at once with any kind of sweet pudding sauce.

The mold must not be filled more than two thirds full, in order to give

the pudding a chance to swell.



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